Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.
Prep: 40 mins
Cook: 20 mins
Yields: 6 servings
Ingredients
For the Lamb
3 racks American Lamb
1 bunch fresh rosemary, chopped
5 tbspextra-virgin olive oil
Kosher salt and black pepper, to taste
For the Potatoes & Asparagus
3 lbsfingerling potatoes
1 bay leaf
1 bunch fresh asparagus, trimmed and peeled
2 tbsp2 tablespoons unsalted butter
2 lemons, juiced
Kosher salt and pepper, to taste
For the Crème Fraiche:
½ cup1/2 cup Crème Fraiche or sour cream
1 shallot, minced
1 lemon, juiced
1 tspfresh horseradish
Kosher salt and pepper, to taste
Mint Sauce
1 cupfresh cilantro
1 cupsfresh mint
2 garlic cloves
3-4 tablespoons lemon juice
2 jalapeño peppers, seeded and chopped
1 small onion
1 tbspground cumin
4-5 tbsp4 to 5 tablespoons
3-4 tbspsugar
¼ cupgrape seed oil
Kosher salt and pepper, to taste
Directions
Recipe and image provided by the American Lamb Board
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/Roasted-American-Rackof-Lamb-Fingerling-Potatoes-Asparagus.jpg825550Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-06-28 05:25:332016-06-28 05:25:33Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce